Mustard Greens are widely used a leafy green in Asian and Italian dishes. They are easy to grow and quick to harvest. The leaves have a spicy taste which boosts the flavor of dishes. The leaves make a lovely garnish. The plants need to be grown quickly, with regular watering and feeding, as older dry leaves can be bitter. Avoid growth checks and harvest the leaves when small. Mustard Greens can provide a regular supply of leaves throughout the year as they grow well in all seasons in hot and cool weather. Unlike many leafy green alternatives, Mustard Greens plants handle cool weather very well at all stages. They can cope with light unexpected frosts. Harvest by cutting off leaves and finally remove the entire plant when the leaves darken or turn yellow. Mustard Greens do very well in pots and can be planted with other leafy greens and herbs such as sage, dill, chamomile. Use Mustard Greens in salads, stir fry, Italian and Asian dishes. Mustard Greens is a classic leafy green ingredient for a wide variety of dishes.
Seed Depth: Plant seeds 5 mm (1/4 inch) deep in seed trays or directly into the garden bed 2 weeks before the last frost is expected
Space between plants: Space plants about about 15 cm (6 inches) apart. Space rows 15-30 cm (6 to 12 inches) apart
Harvest Time: Harvest in 5-8 weeks, but young leaves can be picked earlier as the plants grow
Hints: